Slow Cooker Aubergine Makhani Indian Curry Recipes

Slow Cooker Aubergine Makhani: The ultimate vegetarian curry

I adore my slow cooker. I use it for Keema Pau Bhaji, Vegetable Kurma, Daal Makhani, this Aubergine Makhani and more. The basis my sauce is an irresistible combo of butter, tomatoes, aromatic spices and a touch of cream. It’s not makhani without butter! Indeed, the final splash of cream makes for a perfectly-balanced curry for the juicy aubergine chunks.

Why I slow cook my aubergines

Slow cooking is a great way of making sure your aubergines remain chunky and don’t fall apart. If you’re looking for an equally delicious aubergine recipe where they are first blackened, then mashed, head this way.

Creamy curry 101

One of my favourite dishes to eat in Indian restaurants is Paneer Makhani or Paneer Butter Masala. If one of them is on the menu, there’s a 99% chance I’ll order one. In makhani curry, it’s the combination of ground coriander, cardamom, kasoori methi and tomatoes. It makes for an utterly satisfying meal. So delicious with rice and naan. I always season my creamy curries with salt and sugar to balance the spices and sour tomatoes. This of course, depends on your taste so feel free to adjust accordingly.

Other ways of making Makhani curry

If you’re not a fan of aubergines, this easy vegetarian makhani sauce recipe is also amazing with chickpeas, tofu, paneer, potatoes, cauliflower and more. It’s so easy to make in a slow cooker – there’s no separate cooking, it all goes in at once and is finished with a touch of cream, kasoori methi, flaked almonds and fresh coriander.